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Duncan Hines Summer Velvets Cake Mixes
Duncan Hines Summer Velvets Cake Mixes
17.6 oz
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About
Details
2 velvet cake mixes. One red velvet; One blue velvet. Deliciously moist cake mixes.
Try this Recipe: Summer Velvets Ice Cream Sandwiches.
The Duncan Hines Promise: The best cakes begin with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time.
Ingredients
Sugar, Enriched Bleached Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate Riboflavin, Folic Acid), Vegetable Oil Shortening (palm Oil), Wheat Starch, Leavening (sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate, Dicalcium Phosphate). Contains 2% Or Less Of: Cocoa Powder Processed With Alkali, Emulsifier (propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Salt, Dextrose, Natural And Artificial Flavor, Xanthan Gum, Colored With (red 40, Blue 1), Cellulose Gum, Artificial Flavor.
Directions
Baking Instructions: You Will Need: Blue Velvet Cake Mix: 2 eggs, 1/3 cup water, 4 tablespoons butter (softened)+, one 8-inch round pan; Red Velvet Cake Mix: 2 eggs, 1/3 cup water, 4 tablespoons butter (softened)+, one 8-inch round pan. Prep: Preheat oven to 325F. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. Mix: Blend blue velvet cake mix, water, butter (softened) and eggs in a large bowl at low speed until moistened (about 30 seconds). Scrape sides of bowl. Beat at medium speed for 2 minutes. Batter will be thick and fluffy. Pour batter and spread evenly in first pan. Set aside. Repeat mixing instructions for red velvet cake mix. Pour batter and spread evenly into second pan. Bake: Bake both 8-inch cakes immediately for 30-35 minutes. Cakes are done when toothpick inserted in center comes out free of crumbs. Cool cakes in pans on wire rack for 15 minutes before removing. Cool completely before frosting. For 2, 9-inch rounds (1 red velvet, 1 blue velvet) bake 28-33 minutes; For 24 cupcakes (12 red velvet, 12 blue velvet) bake 17-22 minutes. +To Substitute Oil for Butter: 2 eggs, 1/3 cup water, 1/4 cup oil. Mix as directed. Bake at 325F: Two 8-inch pans 27-30 minutes; Two 9-inch pans 23-26 minutes; 24 cupcakes 18-21 minutes. High Altitude (Over 3,500 ft): Preheat oven to 350F. Stir 1 tablespoon flour into each blue velvet and red velvet cake mix. Prepare as directed. Bake at 350F: Two 9-inch pans 26-29 minutes; 24-26 cupcakes 18-21 minutes.
Warnings
Contains: wheat., manufactured on equipment that also processes tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 4g5%
- Saturated Fat 2g10%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 0mg0%
- Sodium 270mg12%
- Total Carbohydrate 33g12%
- Dietary Fiber 0g0%
- Sugars 18g
- Protein 1g
Details
2 velvet cake mixes. One red velvet; One blue velvet. Deliciously moist cake mixes.
Try this Recipe: Summer Velvets Ice Cream Sandwiches.
The Duncan Hines Promise: The best cakes begin with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time.
Ingredients
Sugar, Enriched Bleached Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate Riboflavin, Folic Acid), Vegetable Oil Shortening (palm Oil), Wheat Starch, Leavening (sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate, Dicalcium Phosphate). Contains 2% Or Less Of: Cocoa Powder Processed With Alkali, Emulsifier (propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Salt, Dextrose, Natural And Artificial Flavor, Xanthan Gum, Colored With (red 40, Blue 1), Cellulose Gum, Artificial Flavor.
Directions
Baking Instructions: You Will Need: Blue Velvet Cake Mix: 2 eggs, 1/3 cup water, 4 tablespoons butter (softened)+, one 8-inch round pan; Red Velvet Cake Mix: 2 eggs, 1/3 cup water, 4 tablespoons butter (softened)+, one 8-inch round pan. Prep: Preheat oven to 325F. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. Mix: Blend blue velvet cake mix, water, butter (softened) and eggs in a large bowl at low speed until moistened (about 30 seconds). Scrape sides of bowl. Beat at medium speed for 2 minutes. Batter will be thick and fluffy. Pour batter and spread evenly in first pan. Set aside. Repeat mixing instructions for red velvet cake mix. Pour batter and spread evenly into second pan. Bake: Bake both 8-inch cakes immediately for 30-35 minutes. Cakes are done when toothpick inserted in center comes out free of crumbs. Cool cakes in pans on wire rack for 15 minutes before removing. Cool completely before frosting. For 2, 9-inch rounds (1 red velvet, 1 blue velvet) bake 28-33 minutes; For 24 cupcakes (12 red velvet, 12 blue velvet) bake 17-22 minutes. +To Substitute Oil for Butter: 2 eggs, 1/3 cup water, 1/4 cup oil. Mix as directed. Bake at 325F: Two 8-inch pans 27-30 minutes; Two 9-inch pans 23-26 minutes; 24 cupcakes 18-21 minutes. High Altitude (Over 3,500 ft): Preheat oven to 350F. Stir 1 tablespoon flour into each blue velvet and red velvet cake mix. Prepare as directed. Bake at 350F: Two 9-inch pans 26-29 minutes; 24-26 cupcakes 18-21 minutes.
Warnings
Contains: wheat., manufactured on equipment that also processes tree nuts.
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